Garam Masala Poached Fish


Tomato Chilli Base

  • 50 ml vege oil
  • 1 large onion, finely diced
  • 3 – 4 cloves garlic, minced or finely grated
  • 3 – 5 green chillies, fine chopped
  • 2 cm fresh turmeric, finely grated
  • 1 thumb sized knob fresh ginger, finely grated
  • salt
  • 2 – 3 tbspn tomato paste
  • 5 – 6 vine-ripened tomato’s, cored, seeds removed and small diced

The Fish

  • 1 x can coconut cream (lite OK)
  • ½ to 1 tspn Garam Masala
  • 3 x kaffir lime leaves, very fine diced
  • 1 x small knob ginger, peeled and very fine julienne cut
  • 1 ½ tblsn fish sauce
  • ½ tspn palm sugar, grated or crushed
  • ½ bunch sweet thai basil, leaves picked
  • 4 serving size pieces of Snapper or John Dory fillet – or other firm fish fillet
  • 400g egg noodles or fresh pasta noodles, cooked
  • 250 g snow peas, blanched


Tomato Chilli Base

  • Heat the vege oil and gently fry the onion, garlic, chillies, fresh turmeric and grated ginger until caramelized (approx. ½ hour)
  • Add tomato paste and diced tomato – gentle cook until broken down (approx. 10 minutes)
  • Blend or wand to smooth sauce – Set aside to use later.

The Fish

  • Select a saucepan large enough to hold the fish snugly and tight fitting lid
  • Add the coconut cream, diced kaffir lime leaves, julienne ginger, fish sauce, palm sugar, 3 tbspn tomato chilli base and ½ to 1 tspn garam masala – bring to boil. Check for seasoning
  • Lower heat and add fish (presentation side down) and gently simmer very very slowly with lid on until fish is almost cooked (bit under cooked). Remove from heat and sit for 5 minutes


  • In shallow bowls – pasta first, fish on top of pasta, generous puddle of the broth and the blanched snow peas on top


  • Serves 4. Note : it is very rich

Inspired by Rockpool, The Rocks, Sydney     .

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